Pandan Kueh Talam (Pandan Coconut Layer Cake)

Instructions

1. Blend the pandan leaves with 300 ml of the water until very fine, then squeeze through a fine sieve or cloth; top up with water if needed to get 300 ml of pandan juice.
2. Brush the pan with the neutral oil and set it in the steamer over boiling water to heat while you make the batter.
3. In a saucepan, whisk the rice flour, tapioca starch, mung bean starch and sugar with the pandan juice and the remaining 300 ml water until smooth, then whisk in the alkaline water. Strain back into the saucepan.
4. Cook over low heat, stirring constantly, until the batter thickens slightly but is still pourable, like thin custard, 3 to 4 minutes. Pour into the hot pan, cover and steam over medium-high heat until the top is set and no longer sticky, about 20 minutes.
5. While the pandan layer steams, whisk the rice flour, tapioca starch, salt and sugar for the coconut layer with the thick coconut milk until smooth, then whisk in the boiling water. Strain.
6. Gently pour the coconut batter over the set pandan layer, cover, and steam over medium heat until the white layer is set and wobbles only slightly in the center, 15 to 18 minutes. Wipe the lid now and then so water does not drip onto the surface.
7. Lift the pan out and cool completely at room temperature, about 2 hours, before cutting.
8. Run an oiled plastic or thin knife around the edge, turn out or lift out, and cut into 16 squares, oiling the blade between cuts.